Recipe Details

Summary

Name: Lemon−poppy Seed Cake In A Jar

1 1/2 C. granulated sugar

3 C. cake flour

1 1/2 tsp. baking powder

1/4 C. poppy seeds

Combine all the ingredients in a large mixing bowl. Blend with a wire whisk. Store

the mix in an airtight jar.

Attach these instructions to the jar:

Lemon−Poppy Seed Cake

3/4 C. butter

6 eggs

1/3 C. milk

1 tsp. vanilla extract

1 tsp. lemon extract (not lemon juice)

Zest of 1 lemon

1 jar Lemon Poppy−Seed Cake

Preheat oven to 350慚. Butter an 8− to 9−cup Bundt pan.

In the large bowl of an electric mixer, cream the butter. Add the eggs, one at a

time, beating after each addition. Add the milk, extracts and lemon zest. The

mixture will look curdled. Add the jar contents, and continue to beat on medium

speed for 3 to 4 minutes until mixture is smooth. Pour the batter into prepared pan

and bake for 45 to 55 minutes.

Mix Glaze

1/2 C. granulated sugar

1/2 C. lemon juice

Combine sugar and lemon juice in a small saucepan over medium heat, and bring

to boil for 3 minutes. When cake is removed from oven, poke cake all over with a

wooden skewer and brush glaze over cake. Let the cake stand for 1 hour and

remove from pan to cool on a wire rack.

Wrap the cake in plastic wrap.